Nestec S.a.

L'oreal

Nestac S.a.

Netsec S.a.

Junkuan Wang

Raymond Bertholet

Pierre Ducret

Peter Bucheli

Erich J Windhab

Stephen Thomas Beckett

Mathilde Fleith

Alain Leas

Daniel Hugelshofer

Herbert Johann Watzke

Olivier Ballevre

Stephanie Blum-Sperisen

Karine Vidal

David Philippe

Constantin Bertoli

Heribert Johann Watzke

Chieh Jason Chou

Rene Fumeaux

Katrin Holz

Heribert Johann (j) Watzke

Weiguo Zhang

John Bruce German

Stéphanie Blum-Sperisen

Jean-Baptiste Bezelgues

Marie-Claude Perrenoud Ferreira

Ignatius Szeto

Hans-Juergen Wille

Jacques Pernin

Peifang Zhang

Peter Building 4 Bucheli

A primary composition comprises all essential nutrients of a fruit or a plant material, which has an increased stability, bio-availability and miscibility, and a process forms same. An oral composition can contain the primary composition in a foodstuff, food supplement, cosmetic preparation or a pharmaceutical preparation.

Delivery of functional ingredients

Use of a pomegranate skin extract for use in the treatment of metabolic syndrome, more particularly, fatty liver disease. More particularly, the pomegranate skin extract is used in inhibiting body weight gain in the prevention and/or the treatment of fatty liver disease in mammals.

Pomegranate skin extract for treating fatty liver

The present invention relates in general to the field of inflammation. In particular the present invention relates to the use of natural compounds for the preparation of a product to treat or prevent inflammation. For example an extract of wolfberry was shown to have anti-inflammatory properties. One embodiment of the present invention relates to the use of a primary composition comprising wolfberries or a part thereof for the preparation of a product to treat or prevent inflammation.

Wolfberries and skin inflammation

The present invention relates to a method to extract long-chain polyunsaturated fatty acids from sources using emulsifiers dispersed in oil as carrier and to the oils obtainable from such a method. It also relates to the use of emulsifier in oil for improving the extraction of long-chain polyunsaturated fatty acids in the form of phospholipids and, in a further aspect, to an oil composition comprising long-chain polyunsaturated fatty acids in an amount up to 4% and phospholipids in an amount up to 15% and at least one emulsifier.

Oil containing one or more long-chain polyunsaturated fatty acids phospholipids derived from biomass

A stable oil containing LC-PUFAs in the form of triacylglycerols, in particular arachidonic acid (ARA), dihomogammalinolenic acid (DHGLA), docosahexaenoic acid (DHA) or eicosapentaenoic acid (EPA), may be prepared by direct pressing of one or more biomasses obtained from the culture of a microorganism, especially of a fungus or of a microalga containing the acids ARA, DHGLA, DHA or EPA leading to a first press oil and by bringing a carrier oil entering into the composition of a foodstuff, a cosmetic or pharmaceutical product, into contact with the biomass cake, followed by pressing leading to a second press oil, and then by combining the pressed oils and refining the mixture under controlled conditions.

Process for preparing an oil containing one or more long-chain polyunsaturated fatty acids derived from biomass; foodstuff or nutritional, cosmetic or pharmaceutical composition containing it

A process for manufacturing milk chocolate products containing a higher than normal water content by preparing a dark chocolate containing up to 30% by weight of water, adding a milk powder suspension optionally together with seed crystals of cocoa butter or cocoa butter equivalent, and mixing under low shear. The invention also relates to high water content milk chocolate products, methods of preparing a chocolate coated ice cream article with such products and to the resulting chocolate coated ice cream articles.

Milk chocolate containing water

A coating composition for frozen desserts is in the form of a water-in-oil emulsion which comprises about 65 to 80% by weight water phase and about 0.5 to 8% by weight of an emulsifier. The coating composition may be used to form a film, a layer, or an inclusion in a frozen dessert product.

Coating for frozen confectionary

A method for preparing a synthetic lipid composition in which the content and the distribution of the fatty acids are similar to those of human milk fat, containing less than 2% by weight of free fatty acids, in which palmitic acid is predominantly at the 2-position of the triacylglycerols and the arachidonic and docosahexaenoic acids are distributed between the 1-, 2- and 3-position and in particular predominantly at the 2-position of the triacylglycerols. The method includes the steps of interesterifying a mixture of specific lipids with a mixture of free fatty acids, followed by removal of excess free fatty acids by partial deacidification utilizing steam distillation under vacuum and then by controlled neutralization of the partially deacidified fat.

Lipid composition for infant formula and method of preparation

A water-containing chocolate composition, which is particularly suitable for being combined with an ice confectionery composition as a coating upon or as an inclusion in the ice confectionery composition to provide a composite composition, is an admixture of chocolate and of a water-in-oil emulsion which includes a vegetable oil and milk fat. By weight based upon the composition weight, the water is present in an amount of from 10% to 30%, fat substances are present in an amount of from 35% to 45% and carbohydrates are present in an amount of from 30% to 40%.

Soft coating for ice confectionery

Synthetic lipid composition in which the content and the distribution of the fatty acids are similar to those of human milk fat, containing less than 2% by weight of free fatty acids, in which palmitic acid is predominantly at the 2-position of the triacylglycerols and the arachidonic and docosahexaenoic acids are distributed between the 1-, 2- and 3-positions and in particular predominantly at the 2-position of the triacylglycerols.

To incorporate water into a chocolate, chocolate and an emulsion or dispersion of a thickening or gelling substance in water, particularly a dispersion of microcrystalline cellulose in water, are introduced into an extruder and mixed and passed to an extruder nozzle so that the chocolate mass extrudate from the nozzle has a temperature of from 0.degree. C. to 28.degree. C.

Treatment of chocolate so that the chocolate treated contains added water

An aerated food product useful as a garnish for preparation of composite products, which may include a baked product such as biscuits wherein the food product is positioned between the biscuits. The food product has a crystalline fat structure and is prepared by mixing skimmed milk powder, a sugar and a sugared concentrated milk, mixing a lipid composition with that mixture to obtain a lipid-added mixture containing from 30% to 60% fat and having a dry matter content of from 80% to 90%, wherein the lipid composition has, by weight, at a temperature of 30.degree. C., a solids content of at least 8%, and then while being cooled to an ambient temperature, the lipid-added mixture is kneaded mechanically and injected with an inert gas to obtain the aerated food product.

Aerated lactic protein and crystallized fat food product and its

A composition concentrated in ethyl esters of polyunsaturated fatty acids is prepared by mixing a refined oil rich in polyunsaturated fatty acids with ethanol in the presence of a catalyst to obtain an ethanolyzate containing a glycerol phase and fatty acid ethyl ester phase. The fatty acid ethyl ester phase is separated from the glycerol phase and mixed with urea and ethanol to form a mixture, which is cooled to form a liquid phase containing fatty acid ethyl esters and a solid phase containing insoluble inclusion complexes. The liquid phase is separated from the solid phase to obtain a fraction enriched in ethyl esters of polyunsaturated fatty acids.

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Lonay, Switzerland

Junkuan Wang